Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Total time: 2700 s
Yield: 4 to 6 servings
Cuisine: American
Ingredients: 300 g pasta (macaroni, rigatoni); 1 can (280 g) condensed cream of mushroom soup; 1 can (184 g) tuna, drained; 1/2 cup milk; 1 tsp Dijon mustard; 1 cup shredded cheese plus more for topping; 1/2 cup bread crumbs; 4 tbsp butter; 1 tsp paprika; to taste salt and pepper

蛟龍Stormwyrm @stormwyrm

I'd been meaning to make this or something like it for a while but only had the time to do it now. I needed to use up some canned tuna whose expiry date was approaching... It came out well enough.

蛟龍Stormwyrm @stormwyrm

I'd been meaning to make this or something like it for a while but only had the time to do it now. I needed to use up some canned tuna whose expiry date was approaching... It came out well enough.

Saved

Ingredients

45 minutes

4 to 6 servings

300 gpasta (macaroni, rigatoni)
1 can (280 g)condensed cream of mushroom soup
1 can (184 g)tuna, drained
1/2 cupmilk
1 tspDijon mustard
1 cupshredded cheese plus more for topping
1/2 cupbread crumbs
4 tbspbutter
1 tsppaprika
to taste salt and pepper

Saved

Steps

45 minutes

1

Preheat oven to 175°C. Cook noodles according to package directions. Drain and set aside ½ cup pasta water.
2

Combine tuna, shredded cheese, condensed mushroom soup, milk, Dijon mustard, and reserved pasta water in a bowl. Fold into pasta.
3

Top pasta with butter, more cheese, paprika, and bread crumbs. Season with salt and pepper.
4

Bake at 175°C for 30 minutes or until topping is golden brown.